Carrot Cake Cheesecake
User Reviews
4.9
Carrot Cake Cheesecake
Description
This recipe includes separate batter preparations for the cheesecake and carrot cake layers. The cheesecake is made by beating room-temperature cream cheese with sour cream, sugar, and eggs to a smooth consistency, then gently folded with vanilla, flour, and salt. The carrot cake batter combines a mix of spices, sugars, eggs, oil, applesauce, carrots, and pecans, creating a moist and flavorful base.
The cake is assembled by layering portions of carrot cake batter and cheesecake batter in a springform pan, baked at 350°F until set. This layered bake creates a dessert with contrasting textures: the denser, creamy cheesecake alongside the tender, spiced carrot cake with crunchy pecans.
The finishing cream cheese frosting is smooth and lightly sweetened, adding a creamy topping that complements the layers beneath. This dessert is suitable for celebrations or as a rich treat after meals.
Proper mixing and baking times are important to achieve the desired texture. Careful whipping of cream cheese provides smoothness without separation. Avoid overmixing the carrot cake to prevent toughness. Baking time may vary with gluten-free flour, requiring additional minutes.
Ingredients
Cheesecake
- 16 oz cream cheese (room temp)
- ⅓ cup + 2 Tbls sour cream
- ½ cup +1 Tbls sugar
- 2 egg
- 1 egg yolk
- 2 ½ tsp vanilla
- 1 ½ tsp flour
- ¼ tsp salt
Carrot Cake
- 1-1/4 cups flour
- 1 Tbls cinnamon
- 1 tsp ginger
- 1 tsp salt
- ¾ tsp baking powder
- ½ tsp cloves
- ¼ tsp baking soda
- ¼ tsp nutmeg
- ¾ cup brown sugar
- ¼ cup sugar
- ½ cup vegetable oil
- 3 egg
- ½ cup applesauce unsweetened
- 2 tsp vanilla
- 1 ½ cup carrot shredded
- ½ cup pecans chopped, toasted
Frosting
- 8 oz cream cheese room temp
- ½ c butter room temp
- ⅔ c powdered sugar
- 1 tsp vanilla
- 3-5 Tbs milk as needed
Instructions
- Preheat the oven to 350 F. Spray a 9” springform pan with baking spray and set aside.
Cheesecake
- To make the cheesecake, place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for 3 minutes. Add in the sour cream and beat for another minute. Add in the sugar and continue beating for another 2 minutes. Next, beat in the eggs and egg yolk. Add in the vanilla and mix before adding in the flour and salt.
- Once the cheesecake batter is made, set aside and make the carrot cake.
Carrot Cake
- In a medium mixing bowl, whisk together the dry ingredients. In a large bowl, whisk together the brown sugar, sugar and vegetable oil. Add in the eggs and mix. Add in the applesauce and vanilla and mix well. Add in the flour mixture and stir just until the flour is incorporated. Fold in the shredded carrots and toasted pecans.
- Pour about ⅓ of the carrot cake batter into the springform pan. Pour in roughly ⅓ of the cheesecake batter. Repeat the same steps until you have used all of both batters. You should finish with the cheesecake batter being on top. Using a rubber spatula or knife, gently swirl the batters together but do not fully mix them.
- Place the springform pan into a larger pan. Fill the larger pan with hot water until it is halfway up the sides of the springform pan. This will ensure that the cheesecake bakes all the way through, evenly. Place it into the preheated oven in the center of a middle rack. Bake for 45 minutes. Tent a piece of tinfoil over the cheesecake. Bake for an additional 30 minutes.
- Once the cheesecake has baked, turn the oven off and leave the cheesecake inside. Do not open the oven door so as not to disturb it for one hour. Once the hour is up, remove the cheesecake from the oven and the larger pan with water. Let set for about an hour or two to cool to room temperature. Once cool, cover with tin foil or plastic wrap and place into the fridge to chill overnight.
Cream Cheese Frosting
- Once the cheesecake has chilled, make the cream cheese frosting. Add all of the ingredients to the bowl of a stand mixer fitted with a whisk or paddle attachment. Beat on high for about 3 minutes, or until smooth. Spread the frosting over the surface of the cheesecake and sprinkle chopped pecans around the edges. Slice and serve.
Notes
- Whip cream cheese and sugar for around 6 minutes to achieve a fluffy, smooth cheesecake base without breaking it.
- Do not overmix carrot cake batter to avoid a crumbly or rubbery texture; fold in shredded carrots and pecans gently.
- Baking time may increase by approximately 15 minutes if using gluten-free flour; check doneness accordingly.
- For frosting, aim for a smooth but not overly fluffy texture, using cream cheese, butter, powdered sugar, vanilla, and milk as needed.
- Follow baking instructions carefully to ensure a creamy, well-set cheesecake layered with spiced carrot cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 48g | 16% |
| Protein | 8g | 16% |
| Fat | 43g | 66% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 171mg | 57% |
| Sodium | 564mg | 24% |
| Potassium | 259mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 3845IU | 77% |
| Vitamin C | 1mg | 1% |
| Calcium | 121mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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